Tag Archives: Turkey

Better Thanksgiving Turkey Technique .::. Episode 43

A better way to cook your turkey this Thanksgiving. Jim Bero demonstrates a technique that cooks your bird twice as fast and makes it twice as juicy and delicious. Also, roasting pan tips and ideas for Thanksgiving leftover recipes. Have a Happy Thanksgiving!

Food Talk with Chef Benjamin Bird .::. Episode 42

In this episode Jim and Marilyn Bero talk recipes and techniques with Executive Chef Benjamin Bird from The Gould Hotel in downtown Seneca Falls. Also, some big announcements on plans for the holiday season at The Gould and how Jim once made a disaster out of Beef Wellington while cooking for his father-in-law.

A Better Way To Cook A Turkey .::. Episode 20

Jim and Marilyn Bero show you an easier, better way to cook your Thanksgiving turkey and stuffing along with a preview of the It’s A Wonderful Life Festival coming up in Seneca Falls in December. Happy Thanksgiving!

CRANBERRY CHUTNEY

In a slow cooker add:
12 ounces of fresh cranberries,
16 ounces frozen chopped peaches,
11/2 cups chopped onion
1/2 teaspoon ground cinnamon
1/4 teaspoon grated ginger
1 cup of chopped pecans
Cook for 3 or four hours
Add sweetener, Maple syrup or honey or sugar to taste.

BRUSSEL SPROUTS SLAW

Mix:
1/3 cup of olive oil, 3 tablespoons of cider vinegar 1 clove of finely shopped garlic,
1/2 teaspoon of salt and pepper

Add and mix:
1 pound of shredded brussel sprouts, 1/2 cup dried cranberries, 1/4 cup toasted chopped pecans

MASHED PARSNIPS WITH DIJON MUSTARD AND HONEY

Bring to a boil a pot of water with 1 teaspoon of salt
Add 2 pounds of peeled and cored parsnips cut into 1 inch pieces
Gently boil of 7 minutes ,drain, let stand for 5 minutes

Heat in a pot 4 tablespoons of butter
2 tablespoons of cream
1 teaspoon dijon mustard
2 teaspoons of honey
1/2 teaspoon salt and pepper
Add parsnips and mash. serve

ROASTED PEARS, WITH ARUGULA AND POMEGRANATE SALAD

4 red pears, peeled,cored and quartered,
Mix in baking pan covered with foil the pears
Drizzle:
2 tablespoons of olive oil over the pears and add a pinch of salt and pepper
Bake at 450 degrees for 35 to 40 minutes

Mix the pears with
10 ounces of arugula,
5 ounces of pomegranate seeds,
1 cup of of unsalted toasted cashews,
2 ounces of goats cheese
Serve tossed with lemon dressing

LEMON DRESSING

Mix
3 anchovies,
1/2 cup olive oil,
1 teaspoon of chopped garlic,
1 teaspoon dijon mustard,
3 tablespoons lemon juice,
1 teaspoon maple syrup
salt and pepper to taste